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Cauliflower Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

3.6g

Energy (kJ)

498kJ

Energy (kcal)

119kcal

Carbohydrate incl. fibre (g)

11.4g

Carbohydrate excl. fibre (g)

9.1g

Sugar (g)

1.8g

Fibre (g)

2.3g

Fat (g)

7.2g

Saturated fat (g)

4.0g

Unsaturated fat (g)

1.4g

Monounsaturated fat (g)

1.1g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.2g

Cholesterol (mg)

18mg

Sodium (mg)

405mg

Salt (g)

1.01g

Vitamin A (IU)

306IU

Vitamin C (mg)

35.8mg

Calcium (mg)

39mg

Iron (mg)

1.20mg

Potassium (mg)

349mg

Total

14.6g

1990kJ

478kcal

45.6g

36.3g

7.4g

9.3g

28.7g

15.9g

5.5g

4.2g

0.8g

0.7g

71mg

1621mg

4.06g

1223IU

143.1mg

155mg

4.79mg

1395mg

  • 20 g butter
  • 1 leek, chopped
  • 1 head cauliflower, separated into florets
  • 200 g potatoes chopped in 2.5cm, 1” dice
  • 1 litre water
  • 1 Knorr Vegetable Stock Cube
  • 1 bay leaf
  • 1 tsp dried thyme
  • Pepper to taste
  • 2 slices streaky bacon, grilled so it’s crispy
  • 1 Melt the butter in a large pan. Add the leeks and cook without colour for a few minutes.
  • 2 Add the cauliflower, potatoes, water and Knorr Stock Cube. Season with thyme and the bay leaf and bring to the boil. Simmer for about 30 minutes or until both the cauliflower and potatoes are tender.
  • 3 Remove and discard the bay leaf.
  • 4 Puree the soup in the pot using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot. Season with pepper and top with crispy bacon.